Try this delicious pasta dish:
Toss the noodles in hot salted water, pull for just a few seconds until they unravel, then drain and rinse when cooled. Drain thoroughly, drizzle with sesame oil on the spot and mix through to stop them sticking together.
Thoroughly mix the meat with ginger, cornstarch (maizena), egg white and garlic. Season with salt, pepper and enough sugar to taste.
Form cherry-sized balls from this dough. Wrap each ball very accurately with the soaked noodles: Grasp two noodles of equal length, place them on top of the ball, and press the ends into the meat. Wrap the noodles like a ball of wool, making sure that the threads are always neatly aligned and that no more meat is visible.
Bake the noodle balls in hot oil until golden. Drain on a thick layer of kitchen roll.
Serve with homemade dips or ready-made chili sauces from the Asian shelf of the supermarket.